54 Items Tagged

Cloistered Comestibles

Licor Valvanera

This herbal liqueur is produced by a Benedictine monastery in the Spanish wine region of La Rioja.

Goma Dofu

This tofu alternative replaces soybeans with sesame and kudzu.

Shojin Ryori

Japan's traditional temple cuisine features meals that are nutritionally and visually balanced.

Tête de Moine

"Monk's Head" cheese requires a special shaver.

Ovos Moles de Aveiro

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

Karavai, a traditional Slavic loaf of bread, baked at the Khleb-da-Solba charity festival of traditional food and culture at the Convent of St Nicholas.

Tell Us About Amazing Foods Made by Monasteries and Convents

What heavenly sweet, cheese, or beer have you tried?

Alex Mayyasi September 11, 2018

Kvass

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

Huesos de Santo

These “saint's bones” taste like heaven.

Chimay Beer Cheese

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

Pet de Soeur

French Canadians find “nun’s farts” addictively delicious.

Alkermes

Once an insect-dyed health tonic, this liqueur now adds a scarlet tint to Italian pastries.

Saint Agatha's Breasts

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

Eucalittino

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

Lindisfarne Mead

The best place to find the “nectar of the gods” is Holy Island.

Timanoix

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

Cassata Siciliana

The seductively delicious Easter cake once made an entire convent neglect its prayers.

One of these peppers could set your mouth on fire.

Pimientos de Padrón

Eating these unpredictable tapas is a game of spicy-pepper roulette.

Nuns preserving fruit.

Why Monks and Nuns Make So Many Beloved Foods

Tastes like heaven.

Margarita Gokun Silver December 15, 2017